Mexican Style Cornbread

Mexican Style Cornbread

1 cup sourdough

1 1/2 cups evaporated milk

2 TBS sugar

1/2 tsp salt

1 cup whole kernel corn

1 1/2 cups grated cheese

1 1/2 cups cornmeal

2 eggs

1/4 cup melted butter

3/4 tsp baking soda

3/4 cup chopped onion

1 small can minced green chilies

Prepare sourdough as usual. Be sure to save out your start and return it to its container. Mix together sourdough, milk, eggs, and sugar. Stir in the corn, onions, cheese, green chilis, and cornmeal until smooth. Add the baking soda to the melted butter and stir this into the batter. Preheat a 10" skillet or dutch over to about 400 F. and pour the batter into it. Bake at 400 F. for 20-25 minutes or until golden brown.

Or, use a 10" dutch oven with 8 coals under and 16 on lid.